This week's dish is a nourishing winter soup best made with white onions rather than the more common brown-skinned yellow onion on account of their milder and slightly sweeter flavour.
This week's dish is a nourishing winter soup best made with white onions rather than the more common brown-skinned yellow onion on account of their milder and slightly sweeter flavour.
Photograph: Alan Donaldson
Custom byline text:
Martin Wishart
When buying onions, the best will be firm and have a crackly outer skin and a mild scent. If the smell is overwhelming the onion is probably starting to spoil. Onions are best kept in a slightly cool, dark place, but certainly not the fridge, since they tend to spoil the flavour of other foods in concealed spaces.
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